To assemble

Instructions

Roast the potatoes and tofu

If you had your potatoes soaking in water to prevent discoloration, rinse under tap water until the water runs clear, drain and dab dry with kitchen towels.

In a bowl, combine the potatoes with the rest of the ingredients: oil, ground spices, cornstarch and salt. The salt will draw moisture out of the potatoes in just a few minutes and create a batter.

Transfer the potatoes (without any excess liquid) onto a medium baking tray, arranging them as well spaced as you can.

In the remaining liquid, toss the pressed tofu, add more cornstarch and salt and toss until the tofu absorbs the flavors and liquid. Transfer to the same baking tray, and arrange them as well spaced as you can.

Bake in the preheated oven at 425°F/220°C on the lower baking rack until the potatoes are crispy browned on the bottom (20-25 minutes) and the tofu is crispy(15-20 minutes).

Make the cashew queso

While the vegetables are roasting, make the cashew queso. In a bowl combine the raw cashews and water. Microwave for 2 minutes. Let sit in the hot water until completely soft.

Drain the cashews (reserve the liquid) into a small blender with 2 tablespoons of the cooking liquid, nutritional yeast and salt. Blend until completely smooth, adding more water as necessary to get a drizzling consistency.

Transfer to a bowl and keep covered until ready to serve.

Make the pico de gallo

In a bowl, combine all the ingredients and toss to mix.

Make the roasted vegetables

Transfer the roasted potatoes and tofu to serving bowls.

Reposition the baking rack to the top most position. Turn on the broiler.

Arrange the sliced onions and peppers onto the baking tray, spreading it as evenly as possible. Toss with oil.

Broil for 3-5 minutes or until the vegetables are smoky and soft.

Assemble

Roast the tortillas over direct flame until slightly charred in spots. This adds a little extra flavor. If you do not have access to an open flame, warming them on a skillet also helps.